Homemade All Butter Pie Crust
Ingredients:
2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 cup granulated sugar (optional, for sweet pies)
1/2 teaspoon salt
1/4 to 1/2 cup ice water
Directions:
Prepare the Ingredients:
Place the flour, sugar (if using), and salt in a large mixing bowl. Stir to combine.
Cut the chilled butter into small pieces and add it to the flour mixture.
Cut in the Butter:
Using a pastry cutter, fork, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter still visible. This step is crucial for a flaky pie crust.
Add Ice Water:
Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough begins to come together but is not overly wet. You may not need all of the water, so add it slowly.
Form the Dough:
Gather the dough into a ball and divide it in half. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This step helps to chill the dough and make it easier to roll out.
Roll Out the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness, turning and flipping the dough occasionally to prevent sticking. If the dough cracks or tears, simply patch it with extra dough.
Transfer the rolled-out dough to a 9-inch pie dish. Gently press it into the dish, making sure it fits snugly against the sides. Trim any excess dough and crimp the edges as desired.
Prepare the Pie Crust:
For a pre-baked (blind baked) pie crust, line the dough with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and paper, then bake for an additional 10-15 minutes until the crust is golden brown.
For an unbaked crust to be filled with filling, simply add your desired filling and bake according to your pie recipe’s instructions.
Chill (if needed):
If you are not using the pie crust immediately, refrigerate it until ready to use. This helps maintain the dough’s texture.
Prep Time: 20 minutes | Chill Time: 1 hour | Bake Time: 25-30 minutes
Kcal: Approximately 250 kcal per serving (based on 8 servings) | Servings: 8